Tag Archives: butternut squash

Fall Stew

2 Dec

Fall Stew

Ingredients:

*1 pound Italian Sausage (no preservatives, no artificial ingredients)

*1/2 onion (chopped)
* 1 ½ cups canned fire roasted tomatoes
* 3 cups chicken stock
* One ½-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano (you can adapt and use dried if needed)
* One large butternut squash, peeled, seeded, and cut into bite-sized chunks (about 1 inch)
* 3 carrots, peeled and cut into bite-sized chunks
* 3 parsnips, peeled and cut into bite-sized chunks
* 1 fennel bulb, trimmed and diced
* 1 pack frozen Brussels Sprouts
* 2 teaspoons salt or to taste
* 1/8 teaspoon freshly ground black pepper
* 1 tsp cream of tarter
* dash of red pepper flakes (optional)

Procedure:

Heat oil (bacon grease or oil of your choice) in a big pot over medium heat. Add chopped onion, cook until a little browned and add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.

Raise heat to medium high. Add tomatoes, stock, cream of tarter, and herbs; simmer over medium heat until liquid starts to thicken,  25 minutes. Add squash, carrots, parsnips, fennel. Season with salt and pepper. Cover, and simmer until vegetables are tender, about 25 minutes. Add Brussels sprouts, and cook, covered, around 15 minutes more (cook until Brussels Sprouts are tender).

PLEASE NOTE: if serving to children use mild sausage!

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Butternut Squash-White Bean Soup (Fall Favorite)

10 Oct

Butternut Squash-White Bean Soup

Ingredients:

6 slices of bacon (or just cook up the whole pack)
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (¾-inch) cubed peeled butternut squash (about 1 ½ pounds)
1/3 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1 teaspoon ground cumin
¼ teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ cup whipping cream
1 tablespoon chopped fresh oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained
3 tablespoons unsalted pumpkin seed kernels, toasted

Procedure:

Cook bacon in a large soup pot over medium heat until crisp. Remove the bacon from pan, reserving  drippings in pan; crumble the bacon, and set aside.

Add onion, celery, and garlic to pan; cook 6 minutes or until tender, stirring occasionally. Add squash; cook 7 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. You may want to add more of the seasonings. Taste and see. Depending on how flavorful your squash is. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds.
Yield

6 servings (serving size: 1 ½ cups)
Nutritional Information

CALORIES about 324

To toast the pumpkin seeds just sprinkle with a little bit of olive oil and salt. Toast in oven until golden. ;o)

 

 

 

 

 

 

 

Serve the Bacon crumbles and Pumpkin Seeds with the soup

 

 

 

 

 

 

 

 

Yummy Soup!